Lamb Souvlaki with Yoghurt-Garlic Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant lamb souvlaki is a high-protein Mediterranean classic that brings the bright, fresh flavours of a Greek summer to your dinner table. Succulent cubes of lamb leg are marinated in a fragrant blend of oregano and garlic before being charred on skewers alongside sweet peppers and red onions. The combination of tender meat and blistered vegetables provides a wonderful texture that is both satisfying and lean.

Perfect for a nutritious midweek meal or a weekend barbecue, these skewers are served with a unique cucumber-infused yoghurt sauce that adds a cooling, zesty finish. By using non-fat Greek yoghurt and whole-wheat pitas, this dish remains a healthy, balanced option for those seeking a protein-rich diet without sacrificing flavour. Serve immediately while the lamb is juicy and the pitas are warm.

Ingredients for Lamb Souvlaki with Yoghurt-Garlic Sauce

2 cucchiai di olio extravergine d'oliva
1 tablespoon chopped fresh garlic
1 1/2 teaspoons oregano
3/4 cucchiaini di pepe nero macinato fresco
3/8 teaspoons kosher salt
350g lamb, cut from the leg into 12 equal-sized cubes
2 yellow peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Spray da cucina all'olio vegetale
4 whole-wheat pitas
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
180ml nonfat Greek-style yoghurt (such as Total brand)
1 teaspoon chopped fresh garlic

How to make Lamb Souvlaki with Yoghurt-Garlic Sauce

For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash colour. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, grill on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yoghurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

Avvertenza

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